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Planked Halibut
From The Swedish, French, American cook book, 1918
Serves 1
Tomato cucumber salad can be served with this dish.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
265Calories
9 gProtein
30 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories265 kcal
Protein9.2 g
Carbohydrates30 g
Fiber4.4 g
Sugars4 g
Total Fat12 g
Saturated Fat6.1 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol42 mg
Sodium699 mg
Potassium736 mg
Calcium80 mg
Iron0.7 mg
Magnesium38 mg
Phosphorus199 mg
Zinc0.8 mg
Copper0 mg
Manganese0.2 mg
Vitamin D1.4 mcg
Vitamin C0.2 mg
Vitamin A126 mcg
Vitamin E0.8 mg
Vitamin K5.5 mcg
Vitamin B60.4 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4 mg
Folate17 mcg
Choline51 mg
Caffeine0 mg
Water199 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 67. The excerpt below is the record exactly as published.
Planked Halibut (F let an cuit sur la Planche ) Take a piece of halibut — the size according to the number of people to be served — and remove the bones. Take a buttered plank; lay the halibut in the centre of it; sprinkle with pepper and salt and put in the oven to cook about ten minutes. In the mean¬ time, get ready mashed potatoes, and put them all around; make little divisions for different kinds of vegetables
Cook this with the app: pantry check, scaling, and the assistant.